Researchers have developed a two-step fermentation process that removes up to 99% of off-putting odors from plant-based proteins, according to a study published on February 13, 2026, by The Ohio State University. This breakthrough aims to make plant-based foods more palatable and appealing to consumers.
The study, which was fact-checked and reviewed, focused on addressing the unpleasant aromas that often arise during the cultivation of plant proteins. The two-step fermentation process was designed to counteract these odors, though the specific details of the process were not provided in the source material. "Off-putting smells can make even the healthiest of foods unpalatable," according to the study.
In other news, multiple sources reported on a variety of developments. Xenon gas continues to be used in spacecraft propulsion, and GLP-1 drugs are increasingly used for weight management, sparking ethical discussions, according to Nature News. The sources also covered the importance of nutrition in sports, heightened brain activity during meditation, security concerns about the AI tool OpenClaw, and the reinstallation of the "Barbed Wire Fence Telephone II" art project at CU Boulder.
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